Traditional Red Mole Chicken with Saffron Rice Recipe

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Traditional Red Mole Chicken with Saffron Rice
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Ingredients
21
Count
Nutrition
695
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Heat oven to 400 degrees F.
  2. For the Mole: Roast the peanuts on a baking sheet for 10 to 12 minutes. In a small skillet, toast the sesame seeds for a couple of minutes until brown. Let cool, then finely grind in a food processor. Set both aside.
  3. Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain and remove the seeds and stems.
  4. In a blender, puree the anchos until smooth. Add the ground spices and puree.
  5. Pour the oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and sesame seeds and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and cook for another 5 minutes. Season with salt. Set aside.
  6. For the rice: Wash the rice and put it into a rice cooker or pan with enough water to stretch from the tip of your finger to the first knuckle on your index finger (that's a trick). Sprinkle in the saffron, cover and cook until the rice is cooked and all the liquid is absorbed, about 20 minutes.
  7. For the chicken: In a large skillet, saute the onion in the oil. When the onion becomes transparent, add the chicken and cook until white on all sides. Add the mole and chicken stock and simmer, covered, for 20 minutes. Serve over the saffron rice with corn tortillas, glazed carrots and calabacitas.
  8. Calabacitas:
  9. 2 cups fresh or thawed frozen corn kernels
  10. 1 cup any fresh squash, such as summer squash, diced
  11. 1/4 cup diced roasted green chiles, canned is fine
  12. 1 1/2 cups water
  13. 3 tablespoons butter
  14. Kosher salt
  15. Combine corn, squash, chiles and water in a saucepan over medium heat. Cook until the squash can be pierced with a fork. Remove from heat, add the butter and salt. Stir and serve.
  16. Yield: 2 1/2 cups
  17. Glazed Carrots:
  18. 4 medium carrots
  19. 2 tablespoons butter
  20. 2 tablespoons sugar
  21. Cut the carrots into sticks. Melt the butter and sugar in a large skillet. Add the carrots and cook over medium heat until the carrots are glazed and a little browned.
  22. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 695.19 Kcal (2911 kJ)
Calories from fat 420.36 Kcal
% Daily Value*
Total Fat 46.71g 72%
Cholesterol 137.39mg 46%
Sodium 873.62mg 36%
Potassium 1071.32mg 23%
Total Carbs 17.06g 6%
Sugars 6.31g 25%
Dietary Fiber 5.31g 21%
Protein 59.56g 119%
Vitamin C 1.4mg 2%
Iron 3.3mg 18%
Calcium 151.3mg 15%
Amount Per 100 g
Calories 170.74 Kcal (715 kJ)
Calories from fat 103.24 Kcal
% Daily Value*
Total Fat 11.47g 72%
Cholesterol 33.74mg 46%
Sodium 214.56mg 36%
Potassium 263.12mg 23%
Total Carbs 4.19g 6%
Sugars 1.55g 25%
Dietary Fiber 1.3g 21%
Protein 14.63g 119%
Vitamin C 0.4mg 2%
Iron 0.8mg 18%
Calcium 37.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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